Toss the Tenderstem® in the 1 tbsp of olive oil and keep to one side while you make the dressing. Finely chop the sun-dried tomatoes and place in a small bowl with the extra virgin olive oil and balsamic vinegar. Season with salt and pepper and mix well.

2

Place the Tenderstem® on your barbecue and cook for about 5-8 minutes, turning regularly until it is becoming tender with grill lines on the stems.

3

Place the barbecued Tenderstem® on a serving plate and immediately crumble over the goat’s cheese so it starts to melt just slightly from the heat of the Tenderstem®.

4

Spoon over the dressing, scatter with the pine nuts and serve straight away.